SPICY CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, water, sake, fresh ginger, scallions, soy sauce, sugar, rice vinegar, chili bean paste, sesame oil, toasted sesame seed, garlic, grated ginger, tomato, cucumber, fresh cilantro
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
- Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
- In a small bowl, combine all the sauce ingredients and mix well.
- On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
- Top with cilantro and drizzle with sauce.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 19 grams
SPICY BARBECUED CHICKEN
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY CHICKEN SALAD
This recipe comes from my mother - originally called Emäsalo chicken salad, but I'll spare you for pronouncing that! - and was published in their sailing club's cookbook. She makes it for the boat, but it's a perfect make-ahead picnic food for land too!
Provided by kolibri
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove all the meat from BBQ chicken and discard bones and skin. Cut into cubes.
- Cut all vegetables to cubes too.
- Mix the vegetables and the chicken together in a large bowl.
- In another bowl, prepare the sauce by mixing all the incredients together. The sauce is supposed to have a strong taste, and make sure to taste it so that it's to your liking.
- Mix the sauce and the salad together, and place in a sealed container. Stores for hours in a cool place.
SPICY BBQ CHICKEN
The traditional BBQ sauce for grilled chicken (or ribs!) that everyone has had at some point -- very tasty with a little extra personality. You will not regret cooking!
Provided by chefmommyof4
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat grill for high heat.
- Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 10.6 g, Cholesterol 99.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 32.4 g, SaturatedFat 5.2 g, Sodium 679.1 mg, Sugar 8.9 g
SPICY CHICKEN SALAD
Try a Spicy Chicken Salad for a little extra attitude. This Spicy Chicken Salad has chili powder and cayenne pepper, plush a dash of cinnamon, too.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss chicken, celery and onions in large bowl.
- Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.
SWEET AND SPICY BBQ CHICKEN WITH CORN SALAD
This BBQ sauce packs a powerful punch of vitamins and antioxidants from the mango, raisins and sundried tomatoes. Try it with grilled pork chops too.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.
- Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
- Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.
- Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.
- While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.
Nutrition Facts : Calories 600 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 670 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 45 grams, Sugar 47 grams
SPICED SMOKY BARBECUED CHICKEN
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Nutrition Facts : Calories 628 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 47 grams protein, Sodium 0.58 milligram of sodium
SMOKY BBQ CHICKEN SALAD
Prize-Winning Recipe 2009! Barbecue sauce is the secret ingredient that adds smoky flavor to a hearty chicken salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
- Drain pasta and corn; rinse with cold water. Shake to drain well.
- In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.
Nutrition Facts : Calories 330, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Servings, Sodium 570 mg, Sugar 8 g, TransFat 0 g
SPICY BARBECUE CHICKEN SALAD
Make and share this Spicy Barbecue Chicken Salad recipe from Food.com.
Provided by cookCol
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl toss the first 4 ingredients.
- In a small bowl combine the mayonnaise, barbecue sauce, dry mustard and hot pepper sauce until well mixed.
- Stir into chicken mixture.
- Cover and chill until ready to serve.
- Serve on lettuce leaves or rolls if desired.
Nutrition Facts : Calories 318.4, Fat 16.9, SaturatedFat 3.4, Cholesterol 86.4, Sodium 431.6, Carbohydrate 13.8, Fiber 0.5, Sugar 6.6, Protein 26.8
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5/5 (1)Total Time 10 minsCategory Main CourseCalories 262 per serving
- Layer lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl.
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